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Solano Roaster & Pasteurizer

The new Solano Roaster & Pasteurizer combines the proven two-step premium-roasting process with a safe steam pasteurization option, which can be used for granular products like nuts, seeds or cocoa. The patented pasteurization technology achieves a better than 5log inactivation of pathogenic microorganisms such as Salmonella and can be used independently of the roasting process, so that even a gentle pasteurization without roasting for raw nuts or seeds is easy to apply.Superior hot air roaster with steam pasteurization option
The combination out of the patented Two-Step roasting process and the also patented steam pasteurization technology, which achieves a better than 5-log inactivation of harmful microorganisms such as Salmonella, results into a wide flexibility. The Solano system complies with the latest standards for modern pasteurization technologies and can be adjusted for many needs and requirements.

Batch system for a very uniform and controlled roast quality and kill-step
In batch operation, any combination of roasting time and temperature as well as steam injection time for a safe pasteurization is possible. The partly fluidized roasting ensures that energy is distributed evenly between each individual nut, thus making a homogeneous and optimal aroma and taste possible for the entire batch. Consequently, processing will be equally effective, irrespective of the nut or seed type as well as the shape, means whole kernel, diced or sliced.

Longer shelf life of roasted products compared to traditional roasters
The two-step roasting process developed and patented by Bühler largely preserves the microstructure of the nuts and thus achieves an unparalleled shelf life: the speed at which nuts oxidize can be reduced by a factor of 2.5 when compared to conventional roasting processes.

Suitable for steam pasteurization without roasting, achieving > 5 log reduction on Salmonella
Safe pasteurization and high product quality are achieved through controlled condensation of saturated steam on the product surface. This is achieved by directing steam into the roasting chamber for a defined period of time and at multiple locations, after a defined pre-heating phase. Reproducible inactivation of pathogenic microorganisms of more than 5log units, such as Salmonella, is achieved thanks to the good control and traceability during batch operation. Here pasteurization is independent of the degree of roast so that even a pasteurization without roasting is easy to apply.